Line a baking dish with parchment paper

Cut the top of the pumpkins off and scoop out the seeds and a little more to make room for the filling

If you want you can keep and dry the pumpkin seeds, a pretty yummy snack

Add some olive oil and roast the pumpkin for 20 to 30 minutes until soft

Combine the water, Quinoa and 1 tbsp oil in a sauce pan and bring to boil

Cook until water is absorbed and Quinoa is soft

Heat 1 tbsp oil in a skillet pan , add in chickpeas and cook for 5 minutes

Add in Quinoa, salt, pepper, paprika, milk and cook for another 5

Remove pumpkin from oven and fill with the Quinoa mix